Plain Idli Recipe

Soak rice, dal and fenugreek

Rinse parboiled rice until water runs almost clear. Rinse whole urad dal (and split urad if using) and fenugreek seeds separately. In separate bowls, cover rice with about 1 1/2 cups water and cover dal/methi with about 1 cup water. If using cooked rice or poha, soak/soften it briefly in a few tablespoons of warm water and set aside. Soak for 4–6 hours or overnight at room temperature (overnight is traditional for best fermentation).

Drain and prepare to grind

Drain the soaked dal and fenugreek and reserve the soaking liquid. Drain the rice and set aside separately. Use fresh water while grinding as needed — total additional water used for grinding will be about 1 to 1 1/2 cups depending on your grinder.

Grind dal to a fluffy batter

In a wet grinder or high-powered blender, grind the drained dal and fenugreek with about 1/2 to 3/4 cup of the reserved soaking water (or fresh water if needed) until you get a very smooth, light, and airy paste. Stop occasionally to scrape sides. The batter should be slightly thick but pourable; aim for a whipped, velvety texture. Transfer to a large mixing bowl.

Grind rice to a slightly coarse paste

Grind the drained rice (and the optional soaked cooked rice/poha) with about 1/2 cup to 3/4 cup water to a slightly grainy-smooth batter — smoother than coarse semolina but with a little texture. The rice batter should be thicker than the urad batter but still pourable. Combine the rice batter with the urad batter in the large bowl and mix thoroughly (use wet hands to fold for best results).

Adjust consistency and salt

If the combined batter is very thick, add up to 1/4 cup more water to reach a thick pancake-batter consistency (like a heavy cream to thick yogurt). Add 1 tsp salt and mix well. The final batter volume should be slightly increased after mixing.

Ferment

Cover the bowl with a lid or cloth and leave in a warm place (around 28–35°C / 82–95°F) to ferment for 8–12 hours or overnight. Fermentation times vary with temperature: warmer climates need less time. The batter should rise, become airy, with small visible bubbles and a mildly tangy aroma when fully fermented.

Prepare steamer and idli molds

Once the batter has fermented, gently stir it down once to make an even consistency but avoid overmixing (you want the bubbles to stay). Add a little water if the batter seems too thick. Pour water into your steamer, idli cooker, or large pot with a trivet and bring to a steady simmer. Lightly grease idli molds with oil or ghee so idlis release easily.

Fill molds and steam

Spoon the batter into the greased idli molds, filling each about 3/4 full to leave room for expansion. Place the filled molds into the steamer, cover with the lid, and steam on medium-high heat for 10–12 minutes for small to medium idlis, or 12–15 minutes for larger molds. Do not open the lid for the first 8–10 minutes to maintain consistent steam.

Check doneness

After the steaming time, test an idli by inserting a toothpick or small knife into the center — it should come out clean. Another sign is idlis pulling away slightly from the mold edges. If underdone, steam 2–3 minutes longer.

Unmold and rest briefly

Remove the idli stand from the steamer. Let the molds rest 1–2 minutes to cool slightly, then gently remove idlis using a spoon or knife around the edges. Serve hot immediately.

Serving suggestions

Serve plain idli with coconut chutney, sambhar, or gunpowder (idli milagai) and a drizzle of ghee if desired. Leftover idlis can be refrigerated for 1–2 days or frozen; reheat by steaming or microwaving with a sprinkle of water to restore softness.